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Scamorza
Country of origin
Italy
Region
Abruzzo
Apulia
Basilicata
Calabria
Campania
Molise
Source of milk
Cow
Pasteurized
Yes
Texture
Elastic, stringy
Certification
Prodotto agroalimentare tradizionale (PAT): 1996
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Scamorza (Italian:[skaˈmɔrtsa]) is a southern Italian cow's milk cheese. It can also be made from other milks, but that is less common. It is a pasta filata ('stretched-curd') cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop through the conversion of lactose to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless smoked. When smoked, the color is almond with a lighter interior.
Scamorza can be substituted for mozzarella in most dishes,[1] but the resulting taste will be much stronger and more dominant. It is reputed to melt better in baking. Using the smoked variety (scamorza affumicata) adds a prominent background flavor in replacement of mozzarella.[citation needed]
^Fletcher, Janet (24 August 2006). "Italy's scamorza is smoky stand-in for mozzarella". The SF Gate. Hearst Communications Inc. Retrieved 31 May 2017.
Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cow's milk cheese. It can also be made from other milks, but that is less common. It is a pasta...
since the 14th century. It is also famous for the production of pears and scamorza (cheese). The city is the home of the University of Molise and of the Archdiocese...
particularly Italian cheeses including provolone, pecorino romano, ricotta, and scamorza. Less expensive processed cheeses or cheese analogues have been developed...
28 September 2012. swabespAfra3 (31 January 2018). "Scamorza Affumicata: Italian Smoked Scamorza". Murgella. Retrieved 6 February 2024.{{cite web}}: CS1...
then covered with béchamel sauce, cheese (typically a mixture including scamorza, mozzarella or parmesan) and breadcrumbs, then baked. Sole au gratin is...
fried artichokes, cauliflower, brains, sweetbread, potato croquette, and scamorza cheese Cavatiegl e Patane, or gnocchi served in a meat sauce of rabbit...
dairy products including burrata, caciotta di bufala, ricotta di bufala, scamorza di bufala, stracchino di bufala, stracciatella di bufala and yoghurt are...
such as provolone, caciocavallo silano, pallone di Gravina, burrata and scamorza, further processing is needed: ageing and, in some cases, brining or smoking...
cheese made from soured buttermilk smoked with straw and stinging nettles Scamorza Sulguni – traditional Georgian salted smoked cheese Tesyn Wensleydale cheese...
Rankin, Scott A.; Carol M. Chen; Dean Sommer (2006). "Mozzarella and Scamorza Cheese". In Yiu H. Hui (ed.). Handbook of food science, technology, and...
with ragù, meat or tiny meatballs (polpettini), various cheeses such as scamorza, and sometimes peas (piselli). maccheroni alla chitarra – a flat, stringlike...
layers of lasagne sheets alternated with ragù sauce, mozzarella cheese (or scamorza cheese) Lasagne al pesto Liguria Liguria variant of the Lasagne al forno...
and Taurasi, all of which are classified as DOCG. Its cheeses, including scamorza and caciocavallo, have a high reputation. Irpinia's salami (Sopressata)...
of the coagulation of raw whole sheep's milk, heated after filtration Scamorza d'Abruzzo, a stretched curd cheese made from cow's milk, rennet (liquid...
Basilicata are: ricotta cacioricotta caprino manteca pecorino caciocavallo scamorza Among the most famous types are pecorino di Filiano, canestrato di Moliterno...
Casatiello is based on a bread dough enriched with cheese (usually smoked scamorza, but also pecorino and some Parmesan can be used), lard, ciccioli and other...
of the coagulation of raw whole sheep's milk, heated after filtration Scamorza d'Abruzzo, a stretched curd cheese made from cow's milk, rennet (liquid...
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